Aaron Chamberlin Dishes on Daniel Boulud, Jean-Georges and What He Learned at LGO

You spent six years with LGO Group. What was that like?: I have a lot of emotional attachment to LGO. I still go there and pick up trash while I'm waiting for my coffee. It was a special place to be part of, and I got a lot out of that experience. That was my finishing school. It got me out of the fine dining mentality and made me a business chef.

That's an interesting way to put it. So Bob Lynn [founder of LGO Group] was another important mentor, right?: Yeah, he can smell talent. He can smell people who will work like a dog. He's a team-builder. People who worked there have gone on to do massive things -- Doug Robson, Craig DeMarco, Jay Bogsinske and Jared Porter. I mean here was this lineup of chefs making granola, fruit and yogurt.

All that being said, you still wanted to break away and do your own thing:Yeah, the day I decided to open my own restaurant, I looked at myself in the mirror and said, "From here on out, I don't work for anybody but myself." Although sometimes I miss the mentorship. Now I have to find mentors in different ways. I pay attention to CEOs, learning how to delegate and budget my time in blocks.

So, are you looking to build an empire?: Well, I don't expect to get rich. I live in a simple house. I don't drive a fancy car. The days of "who has the most toys wins" are gone. To me, who has the least is the winner.

Last meal on earth: Roasted squab, two ladles of red wine sauce and country bread.

What should be written on your head stone?: Instant gratification is not fast enough!